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All Journal Buletin Peternakan PROSIDING SEMINAR NASIONAL Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Sains dan Teknologi Pangan JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Edudikara: Jurnal Pendidikan dan Pembelajaran IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Ilmiah SOSIO AGRIBIS Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Journal of Food and Agricultural Product Jurnal Pengabdian Pada Masyarakat Midang Jurnal BETAHPA
Asmoro, Novian Wely
Universitas Veteran Bangun Nusantara
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EKSTRAKSI SELULOSA BATANG TANAMAN JAGUNG (ZEA MAYS) METODE BASA Novian Wely Asmoro; Afriyanti Afriyanti; Ismawati Ismawati
Jurnal Ilmiah Teknosains Vol 4, No 1 (2018): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (363.103 KB) | DOI: 10.26877/jitek.v4i1.1710

Abstract

Batang tanaman jagung merupakan salah satu limbah hasil pertanian yang mengandung selulosa, hemiselulosa dan lignin. Tujuan dari penelitian ini untuk mengetahui pengaruh konsentrasi  NaOH pada proses ekstraksi selulosa dari batang tanaman jagung terhadap rendemen dan sifat fisik selulosa. Tahap dan metode penelitian meliputi: ekstraksi selulosa batang tanaman jagung melalui proses delignifikasi, pencucian, blanching, pengeringan dan pembuatan serbuk selulosa. Percobaan menggunakan waktu ekstraksi selama 60 menit dengan konsentrasi NaOH (K) dengan 5 taraf perlakuan yaitu K1= 10%, K2= 15%, K3= 20%, K4= 25% dan K5= 30%. Masing-masing perlakuan diulang tiga kali dan masing-masing dianalisis dengan dua ulangan. Sehingga diperoleh unit percobaan  3x5x2 = 30 unit percobaan. Analisis produk selulosa secara fisik meliputi pengukuran rendemen, pH, Water Holding Capacity (WHC) dan Oil Holding Capacity (OHC). Hasil penelitian menunjukan bahwa penggunaan NaOH konsentrasi 25% pada proses ekstraksi selulosa batang jagung menghasilkan rendemen tertinggi sebesar 35,61%; nilai pH rata-rata sebesar 8,66. Kemampuan mengikat air (WHC) tertinggi sebesar 8,21 g/g dan kemampuan mengikat minyak (OHC) sebesar 9,76 g/g. Kata kunci:  Selulosa, batang tanaman jagung, Ekstraksi, Natrium Hidroksida
PENGARUH BLANCHING NATRIUM METABISULFIT (NA2S2O5) TERHADAP SIFAT FISIK DAN ORGANOLEPTIK MANISAN KERING BUAH SEMU JAMBU METE (ANACARDIUM OCCIDENTALE, L) Novian Wely Asmoro
Jurnal Ilmiah Teknosains Vol 3, No 1/ Mei (2017): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jitek.v3i1/ Mei.1274

Abstract

The Aim of this research was to study the effect of the Na2S2O5 (Na-Metabisulphite) concentration and the time of blanching in the process of making candied dried fruit cashew to physical and organoleptic properties. The experimental design used is completely randomized design with two treatments and two replications factors. The length of time (T) with 3 levels of treatment, namely: T1 = 5 minutes T2 = 10 minutes, T3 = 15 minutes and the concentration of Na-Metabisulphite (K) with 4 levels of treatment; K1 = 0% (control), K2 = 0.05 %, K3 = 0.1% and K4= 0.15%. Analysis of the products include the measurement of water content, texture and organoleptic test (aroma, flavor, color, texture, and overall). The results of the analysis of water content in products an average of 11%. The longer time of blanching caused the texture of dried candied cashew increased. The higher concentration of Na-Metabisulphite in the blanching caused the value of texture decrease. Blanching treatment for 10 and 15 minutes using 0.05% Na-Metabisulphite has the overall organoleptic acceptance with the highest score of 3.6 means that the product is preferred by panelist.Keywords: candied dried fruit, cashew, Na-Metabisulphite, blanching
PENGARUH JENIS INOKULUM TERHADAP KANDUNGAN ASAM FOLAT PADA FERMENTASI TEMPE KEDELAI HITAM VARIETAS MALLIKA Novian Wely Asmoro
Jurnal Ilmiah Teknosains Vol 2, No 1/Mei (2016): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.102 KB) | DOI: 10.26877/jitek.v2i1/Mei.1017

Abstract

Asam folat merupakan salah satu vitamin yang sangat penting bagi tubuh. Asam folat dapat diperoleh dari biji-bijian, ?é?átelur, ?é?áhati, ?é?ásayuran hijau dan produk makanan fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh inokulum tempe terhadap kandungan asam folat pada fermentasi tempe kedelai hitam var. Mallika. ?é?áPelaksanaan penelitian dilakukan dalam beberapa tahap, yaitu: 1). Pembuatan inokulum tempe yang berasal dari biakan murni Rhizopusoligosphorus NRRL 2710, Rhizopusoryzae TKAA dan Rhizopusstolonifer L-153; 2). Analisis viabilitas spora pada inokulum yang telah dibuat; 3). Pembuatan tempe dari kedelai hitam varietas Mallika masing-masing menggunakan inokulum murni kemudian dilakukan analisis kandungan asam folatnya menggunakan metode Trienzyme-Microbiological Assay (AOAC 2004.05). ?é?áHasil penelitian menunjukkan kedelai hitam varietas Mallika memiliki kandungan asam folat: 3,1 mg/kg kedelai. Perlakukan perendaman, perebusan dan pengukusan pada proses pembuatan tempe menurunkan kandungan asam folat menjadi 0,1 mg/kg kedelai, kemudian fermentasi tempe kedelai hitam selama 48 jam dengan menggunakan inokulum R. oryzae TKAA, R. stolonifer L-153 dan R. oligosporus NRRL 2710 masing-masing meningkatkan kandungan asam folat sebesar 0,9 mg/kg tempe; 1,7 mg/kg tempe dan 2,0 mg/kg tempe. Kandungan asam folat pada tempe kedelai hitam tertinggi diperoleh dari fermentasi menggunakan inokulum R. oligosporus NRRL 2710 yaitu sebesar 2,0 mg/kg tempe.
Aktivitas Antioksidan Teh Daun Ketapang (Terminalia catappa) Retno Widyastuti; Agustina Intan Niken Tari; Novian Wely Asmoro
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7468

Abstract

The purpose of this study was to determine the antioxidant activity of fermented tea (black tea) with Ketapang leaves (Terminalia catappa) using two variations of leaf age, namely leaflets 1-3 and 4-5. The parameters observed were water content, pH, antioxidant activity (IC 50) and total phenol content of tea. Results showed that the antioxidant activity of young leaves (shoots 1-3) significantly higher than old leaves (shoots 4-5) but had lower total phenol and pH. In general, the character of Ketapang leaf tea products at shoots 1-5 has water content ranging from 5.55-5.58%, total phenol content of 22.63-28.97 mg / g EAG, and antioxidant activity (IC 50) of 6.27-6 .71 µg/ml and the pH of steeping water from 5.9 to 6.1. 
Karakteristik Fisik dan Organoleptik Produk Mocatilla Chips dari Tepung Mocaf dan Jagung Novian Wely Asmoro; Sri Hartati; Catur Budi Handayani
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v1i1.1354

Abstract

The aim of this study was to determined the effect of mocaf flour and maize to the mocatilla chips physical properties and organoleptic properties. The study design using RAL method with one parameter added mocafflour as much as 0% as control, 15%, 30%, 45% and 60% (w / w). Each treatment using 3 experimental replicated unit. Analysis of texture products include mechanical testing, moisture content test and organoleptic test. Added mocaf flour ranging from 15% to 60% in the mocatilla chips no significant effect on water content but caused changes in texture becomes harder to value% deformation increased from 20.39% to 30.53%. Organoleptic characteristics on mocatilla chips has changed in color, taste, aroma and texture after adding mocaf flour compared with control, and overall the highest score of 4.6 panelists acceptance found on the product mocatilla chips with the addition of as much as 15%, so the addition of mocaf flour 15% can be used for the production mocatilla chips. it is not different physical characteristics and organoleptic with control (0% mocaf).
Pengaruh Konsetrasi Carboxymethylcellulose (CMC) dan Gula Stevia terhadap Karakter Sirup Buah Tin (Ficus carica, L) Retno Widyastuti; Afriyanti Afriyanti; Novian Wely Asmoro; Sri Hartati
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3204

Abstract

Processing figs into food and beverage products will increase the attractiveness to consume this nutrient-rich fruit. One of them is by processing it into syrup. The purpose of this study is to (1) Knowing the effect of the stevia sugar concentration on the physical and chemical characteristics of fig syrup; (2) Knowing the effect of the carboxymethylcellulose (CMC) concentration on the physical and chemical characteristics of fig syrup. The experimental design used in this study was a completely randomized design (CRD) factorial pattern with two treatment factors, namely the concentration of stevia sugar (A) with four types of treatment levels, A1 = 0% (100% sucrose); A2 = 1%; A3 = 2%; A4 = 3%. Concentration of CMC (B) with three types of treatment, B1 = CMC 0%; B2 = CMC 0.25%; B3 = CMC 0.5%. Each treatment was repeated twice to obtain  4 x 3 x 2 = 24 experimental units. The results show the brightest color produced by 100% sucrose with CMC 0% which is equal to 36.24 (L). The highest sugar content was produced in syrup with the addition of stevia 3% and CMC 0% which amounted to 34.46%. The highest viscosity is produced in syrup with the addition of 100% sucrose and CMC 0.5% which is equal to 365.2 cP.)
Karakteristik Edible Film Selulosa Batang Jagung (Zea mays) dengan Penambahan Sorbitol Afriyanti Afriyanti; Novian Wely Asmoro; Retno Widyastuti; Muhammad Arifin
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7106

Abstract

Cellulose is the main constituent of cell walls in plants, cellulose (C6H10O5) n is a long-chain polymer of polysaccharides, 1,4-beta-D-glucose. Cellulose can be extracted from corn stalks with a yield of 35.61%. This cellulose can be used as a base for making edible films other than starch. Improving the physicochemical quality of edible film can be done by adding a plasticizer, such as sorbitol. The aim of this research is to produce edible film from cellulose corn stalks with the addition of sorbitol as a plasticizer. The experimental design used in this study was a completely randomized design with one factor, namely the concentration of Sorbitol (A) with 6 treatment levels, namely A1 = 0% (control), A2 = 1 ml; A3 = 2 ml; A4 = 3 ml; A5 = 4 ml and A6 = 5 mL. Each treatment was repeated three times in order to obtain experimental units 6 x 3 = 18 experimental units. The product analysis carried out was the thickness, tensile strength, and pH of the edible film. The results showed that the best edible with the highest tensile strength value was obtained when the addition of 4 ml sorbitol was 9.45 MPa.
PERSEPSI DAN MINAT SISWA SMA/SMK TERHADAP PROGRAM STUDI TEKNOLOGI HASIL PERTANIAN Sri Hartati; A. Intan Niken Tari; Novian Wely Asmoro
Edudikara: Jurnal Pendidikan dan Pembelajaran Vol. 3 No. 1 (2018): March
Publisher : IPTPI Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/edudikara.v3i1.84

Abstract

Penelitianinibertujuanuntukmengetahuipersepsi dan minat siswaSMA/SMK terhadapprodi THP.Penelitianinimerupakanpenelitiandeskriptifkuantitatif.Metode yang digunakandalampenelitianiniadalahmetodesurvei.Instrumen yang digunakanadalahangket atau kuesioner.selanjutnyadiujireliabilitasnyasebagai instrumen. PopulasidalampenelitianiniadalahseluruhsiswakelasXI dan XIIdenganjumlah sekitar 100siswa yang diambil dengan sampling dari beberapa sekolah yang berada di wilayah Sukoharja dan sekitarnya. Teknikanalisis data dilakukandengan analisis diskriptif statistik dan korelasi sederhana dengan bantuan program SPSS. Hasil penelitian menunjukkan bahwa persepsi siswa SMA/SMK tentang Prodi Teknologi Hasil Pertanian (THP) didominasi kategori sedang (71,13 %), positif (15,47%) dan negatif (13,40% ), demikian pula minat siswa SMA/SMK terhadap THP adalah 17,53% tinggi, 69,07% sedang dan 13,04% rendah.Tidak terdapat korelasi antara persepsi dan minat siswa SMA/SMK terhadap Prodi Teknologi Hasil Pertanian (THP).
Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam: Antimicrobial Edible Film (AmEF) with Tea Leaf Extract (Camellia sinensis) made From Chicken Waste Gelatin Physical Quality Ludfia Windyasmara; Ambar Pertiwiningrum; Yuny Erwanto; Novian Wely Asmoro; Afriyanti Afriyanti
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 9 No. 1 (2019): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vet
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jipvet.v9i1.3

Abstract

This study intends to find out the impact of green tea leaves’ concentration and heating temperature on the physical quality of the antimicrobial edible film (AmEF) made from chicken bone gelatin. This study also utilizes chicken bone waste, in oder to increase both monetary value and the usefulness of that waste. The bone gelatin will then be utilized as AMeF and combined with green tea leaves’ extract (Camellia sinensis) that used as sausage wrapper. Several stages have been taken placed as follow: chicken bone gelatin production; green tea leaves extraction; and tea leaves’ extract-AMeF production. cCompletely randomized design with the factorial pattern was used in this study. Data was statistically analyzed using uni-variate analysis with 5% significance rate. Duncan’s Multiple Range Test (DMRT) will later be used to further test if there is a difference between each treatment. The physical qualities of AmEF that tested in this study include clarity, color, and thickness. The result of this study shows that a clarity value of AmEF was ranged between 0.62-2.12 abs, color was 0.87-2.60 abs, and 0.015-0.023 mm of thickness. The addition of tea extract and heating temperature have significant (P<0.05) effect on the clarity and color while have no effect on the thickness.
PROGRAM KEMITRAAN MASYARAKAT, MANAJEMEN DAN KEWIRAUSAHAAN BAGI KELOMPOK TANI JANGGELAN KECAMATAN KARANG TENGAH WONOGIRI Purwanto Purwanto; Novian Wely Asmoro; Afriyanti Afriyanti
Jurnal Ilmiah Sosio Agribis Vol 19, No 2 (2019): Jurnal Ilmiah Sosio Agribis Vol 19 No 2
Publisher : Study Program of Agribusiness, Faculty of Agriculture, University of Wijaya Kusuma Surabay

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jisa1922019834

Abstract

ABSTRAKCincau hitam (Mesona palustris) atau dikenal dengan sebutan daun Janggelan memiliki manfaat yang banyak antara lain ekstrak daun Janggelan mengandung senyawa bioaktif memberi manfaat kesehatan; dapat digunakan sebagai minuman teh herbal; mengandung antioksidan; dapat menjadi produk serbuk; dan peluang menjadi produk-produk lain yang inovatif.Janggelan merupakan salah satu komoditas yang melimpah di Dusun Sampang, Desa Karang Tengah, Kecamatan Karang Tengah Kabupaten Wonogiri. Melimpahnya produksi Janggelan menyebabkan beberapa permasalahan antara lain merosotnya harga jual daun Janggelan, proses pengeringan dan penyimpanan daun Janggelan pasca panen, selain itu melimpahnya daun Janggelan tidak diimbangi dengan kemampuan dan kemauan masyarakat untuk mengolah menjadi produk lain yang memiliki nilai tambah.Peningkatan keterampilan pengembangan produk, dan pengetahuan mengenai dasar-dasar pemasaran serta pengelolaan usaha mikro kecil menengah (UMKM) pengolahan pangan juga perlu diberikan melalui penyuluhan dan simulasi. Sehingga setelah program kemitraan masyarakat dijalankan mitra dapat mengembangkan usaha pertanian tanaman Janggelan sekaligus pengolahan pasca panennya. Pelaksanaan PkM menunjukan hasil yang positif, materi penyuluhan juga telah dipahami oleh peserta kegiatan karena sesuai dengan indikator keberhasilan penyuluhan yaitu terjadi peningkatan skor menjadi ≥ 75. Mitra juga telah berhasil mengembangkan produk daun Janggelan secara mandiri.Kata Kunci: Janggelan, Kelompok Tani, Kemitraan, Pengembangan Produk.
Co-Authors -, Afriyanti -, Ismawati ., Afriyanti A. Intan Niken Tari A. Intan Niken Tari A.I. Niken Tari Afriyanti - Afriyanti . Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Agustina Cahyani Agustina Intan Niken Tari Agustina Intan Niken Tari Ainur Komariah Akhmad Rivai Alifia, Putriya Ambar Pertiwiningrum Aninda Nurul Aini Atik Puji Lestari Aulia Rahadyanjati Sukarno Bovi Wira Harsanto Budi Handayani , Catur Catur Budi Handayani Cindhe Putri Larasati David Maruli Nainggolan Eghik Ardiyan Febbi Nurahmawati Febrianti, Anisya Fernanda Indi Rahmawati Fety Fatimah Suyato Harsanto, Bovi Wira Indri Triastuti Ismawati . Ismawati Ismawati Komariah, Ainur Lucky Sanjaya Ludfia Windyasmara, Ludfia Marfela Randy Puspitasari Muhammad Arifin Muhammad Fathul Anwar Muhammad Husein Muhammad Zasir Mustofa Nahrowi, Fauzan Nainggolan, David Maruli Noormala, Rofiqoh Husni Nurahmawati, Febbi Purwanto Purwanto Putriya Alifia Rahmat Budi Purnomo Retno Widyastuti Retno Widyastuti, Retno Rika Rahmawati Rofiqoh Husni Noormala Salman Faris Insani Sanjaya, Lucky Sohib Assalam Sri Hartati Sri Hartati Sri Hartati Tari, A. Intan Niken Tari, Agustina Intan Niken Triastuti, Indri Wahyu Siswanto Wahyu Siswanto, Wahyu Yolanda Pitaloka Yuny Erwanto